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Mint Chocolate Vegan Shortbread Cookies - a light and delicious holiday treat!! #vegan #veganchristmascookies

Mint Chocolate Vegan Shortbread Cookies

  • Author: Erin
  • Yield: 20 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Mint Chocolate Vegan Shortbread Cookies – a light and delicious holiday treat!


Scale

Ingredients

  • 3/4 pound diary-free margarine, room temperature
  • 3 1/2 cups all-purpose flour
  • 1 cup sugar (extra for sprinkling on top)
  • 1 Teaspoon peppermint/mint extract
  • 2 Tablespoons finely chopped fresh mint leaves
  • 1/4 Teaspoon salt
  • 68 oz diary free semi-sweet chocolate chips
  • 2 Teaspoons coconut oil

Instructions

  1. Preheat oven to 350.
  2. Using electric stand mixer, combine butter and sugar in bowl and mix together with paddle attachment.
  3. Add peppermint extract and continue mixing.
  4. In separate bowl, sift together flour and salt.
  5. Add flour mixture, together with chopped mint leaves, into butter mixture.
  6. Mix on low speed until it creates a dough.
  7. Remove from bowl and place on flour-dusted surface and shape into a large disc.
  8. Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
  9. After 30 minutes, remove from refrigerator and roll 1/2 inch thick and cut with preferred cookie cutter.
  10. Place on uncreased cookie sheet and sprinkle with extra sugar.
  11. Bake for 20-25 minutes or until edges start to brown.
  12. Allow to cool to room temperature.
  13. When you are ready to dip in chocolate, melt chocolate along with coconut oil in microwave.
  14. Dip each cookie in chocolate and place on parchment paper to let dry.